Turmeric Porridge

…served at the Wild Breakfast in May…

A few of you asked for the porridge recipe…. to make enough for two, put a teaspoon of turmeric, a pinch of salt, a few twists of pepper, a dash of olive oil and a generous pinch of cinnamon in a saucepan with cup and a half of oats and around half a tin of coconut milk. Cook slowly, adding more milk, cream, water or coconut milk if it gets too thick. (You can also add a little honey if you like it sweeter). You can prepare this the night before (which I did) and leave it in a bowl or a jar to absorb overnight, then when you’re ready the next morning, just add a little more coconut milk and warm slowly.

(Also pictured, Middle Eastern Sweet Potatoes and roaasted tomatoes with soft boiled eggs, recipe here>>)